Blogging Marathon# 29: Week 4/ Day 2
Theme: Bookmarked Recipes
For day 2 of BM# 29 under ‘Bookmarked Recipes’, I made a bread that was featured on almost all of the food blogs. Every baking group in the blog world baked this amazing Hokkaido Milk Bread using Tangzhong starter. I’ve drooled over the pictures of a ton of my favorite bloggers and finally I made it and enjoyed it at home. Like the saying goes, “it’s better late than never”.
This bread uses ‘Tangzhong Starter’ unlike Sourdough this is a cooked starter and keeps well only for 3-4 days in the fridge. The resulting bread is super soft and stores well for a longer time.
Starter is made by cooking flour with water and milk. Then it is set aside to cool completely and rest for 2-3 hours. I read somewhere that chilling the starter makes for even better bread, so that’s what I did. Then the starter is mixed with the usual bread ingredients to form the dough. This dough is very versatile and can be used to make various baked goods like plain loaf or dinner rolls. You can even stuff them with savory or sweet fillings and even make Pav Buns with it.
One recipe for the bread requires only HALF the starter, the other half can be refrigerated for up to 3 days. I made Whole wheat White bread with one half of the starter and used the other half to make pav buns.